Easy Grilled Chicken Skewers
Anything on a skewer is a hit in my home, and these prep-ahead chicken skewers are a family favorite grilling option. The yogurt marinate infuses the chicken with rich flavors, and grilling creates charred edges on the marinated chicken. The tender chicken is wrapped in flatbread and topped off with a tangy salad. It couldn’t be easier to prepare the tomato and cucumber salad, and it delivers big taste with minimal fuss. When it comes to delicious simple flavors, this dinner ranks high. These recipes are featured in the September/October 2022 issue of Inside Northside Magazine. I’d like to see your version of these recipes so tag us on Instagrama @y_delicacies.
Easy Grilled Chicken Skewers
Makes 6 skewers
Yvette Zuniga Jemison YDelicacies.com
1 cup plain yogurt
1/2 medium onion, grated
2 tablespoons olive oil
1 tablespoon lemon juice
1 ½ teaspoons salt
1/2 teaspoon black pepper
1 teaspoon thyme leaves
3 pounds boneless skinless chicken thighs
6 skewers, wooden or metal
Flat bread, pita or naan for serving
1. In a large mixing bowl, whisk the yogurt, onion, olive oil, lemon juice, salt, pepper, and thyme until well combined.
2. Cut the chicken into 1 inch pieces and place into the bowl with the yogurt marinade. Stir until the chicken is well coated. Cover and marinate in the refrigerator for 1 hour and up to 4 hours.
3. If you are using bamboo skewers, soak them in water for at least 20 minutes prior to adding your chicken to the skewers. Metal skewers are ready to go when you’re ready to assemble the skewers. Meanwhile, prepare your grill by lightly oiling the grates with vegetable oil, and preheat to medium high heat.
4. Thread the chicken pieces onto the skewers leaving about 2 inches of space at each end. Discard the leftover marinade.
5. Place the chicken skewers on the grates on the indirect heat side of the grill, and close the lid. Grill, turning half way through, until the chicken is charred in spots and cooked through, about 6 minutes on each side. Serve warm with tomato cucumber salad, on flat bread that has been warmed on the grill.
Tomato and Cucumber Salad
Servings: 6
1/3 cup olive oil
2 tablespoons lemon juice
¼ teaspoon salt
¼ teaspoon pepper
2 large tomatoes, coarsely cut
2 medium cucumbers, coarsely cut
2 tablespoons fresh mint, parsley or dill, chopped
½ cup feta, crumbled
1. In a medium bowl, whisk the oil, lemon juice, salt and pepper until emulsified.
2. Add the tomatoes, cucumbers and mint and stir until well coated. Stir in the feta and serve chilled or at room temperature.
